Make Joe Dobias' Mexican Matzo Balls
Last week, we spoke with Joe Dobias about practically everything in the business, including opening JoeDoe with only $90,000 , overpriced restaurant food, Mario Batali, and the city's restaurant critics. The only thing not discussed: how much of a pro Dobias is with matzo. But never fear, we have one of his recipes here: a Mexican take on matzo-ball soup.
Matzo Balls via Mexico
Yeild: 12 matzo balls, 2-3 oz. each
Ingredients For the matzo balls: 2 cups matzo meal 5 eggs ¾ cup olive oil ¾ cup soda water 1 jalapeño 1.5 tbsp. cilantro Salt and pepper to taste
For the matzo broth (soup): 1 onion, small dice 2 jalapeño, diced fine (with seeds) 4 pieces garlic, minced fine 1 qt. water 2 qt. tomato, whole canned ½ cup lime juice 1 cup white vinegar ½ cup cilantro
Soup garnishes: Cotija cheese Pickled jalapeños Tomatillo sauce
Instructions Make the matzo: Mix all ingredients together in a large bowl. Weigh out 3 oz. matzo mixture. Drop directly into tomato broth. Cook for 1-1.5 hours. Cool in broth or serve immediately.
Make the broth: Sweat onion, jalapeño, and garlic in olive oil for 10 minutes or until soft. Add remaining ingredients and bring to a simmer.
Assemble the soup: Place 3 matzo balls in a bowl. Cover with a few spoons of tomato broth. Spoon tomatillo around border of bowl. Sprinkle matzo balls with cotija. Top with 3-4 pieces of pickled jalapeños.
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